Stir together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer with the paddle attachment, cream the cream cheese, butter, and sugar together until fluffy. Add the eggs and vanilla extract.

Incorporate the flour mixture. Chill for at least 30 minutes. Scoop roughly 1-ounce balls and toss in the confectioner’s sugar. Place on a baking sheet, lined with parchment, a couple of inches apart. Bake at 325° F until they spread and puff slightly, about 12-16 minutes. They will be really soft in the center. If they start to brown, they’ve gone too far. Cool to room temperature.

From this point, we usually refrigerate them on the tray because as the cream cheese and butter get cold, they’re easier to pick up. It is a good tip. (matthew rice suggests this) Dust with more confectioner’s sugar before serving.

Our family usually serves these cookies straight from the fridge. They taste different warm. Store these in the fridge and you can serve them cold/cool.

These will keep for up to a week in the fridge. We are sending them out in the morning with Daddy. :)

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I am a SAHM of 5 kids that I had in less than 5.5 years. I have several children at my home for art days and craft days and because I love doing it I thought I would share what I do...so you can do it too!